<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="41494" val="79477">腐乳肉</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">猪五花肉</a></label></span><span class='right'>500克</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">香葱</a></label></span><span class='right'>4根</span>
					</td><td>						<span><label   class="fcbm inblok">姜</a></label></span><span class='right'>半块</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">冰糖</label></span><span class='right'>50克</span>
					</td><td>						<span><label class="fcbm inblok">红豆腐乳</label></span><span class='right'>2块</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">料酒</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">老抽</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">鸡精</label></span><span class='right'>适量</span>
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					<h2>腐乳肉的做法步骤</h2>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/2/a/3/yuan_794771.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">1.</span> 将五花肉切块，焯水（冷水下锅）后捞出冲洗净浮沫。</p>
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													<p class="p1"><span class="fwb">2.</span> 锅内热油，三成热时，小火，放入冰糖，炒出糖色。</p>
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													<p class="p1"><span class="fwb">3.</span> 放入五花肉，改大火，快速翻炒，便糖色均匀地沾在五花肉上。</p>
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													<p class="p1"><span class="fwb">4.</span> 将两块豆腐乳加入少量的腐乳汁澥开。</p>
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													<p class="p1"><span class="fwb">5.</span> 将腐乳通过漏勺（去杂质）倒入锅中，翻炒均匀。</p>
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													<p class="p1"><span class="fwb">6.</span> 调入料酒翻炒，加少量的老抽（老抽的量不要太多，不能使色太深），翻炒均匀。</p>
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													<p class="p1"><span class="fwb">7.</span> 加入开水没及肉面（千万不能放冷水，同时水量也不要太多，以保证焖一个小时后正好收干汁），放入葱结、姜片。大火烧开后，盖盖，改小火焖60分钟。</p>
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